Egg Fried Rice is the perfect way to use leftover rice. It’s super easy to make and is full of fresh veggies. In addition, it only takes minutes to make this restaurant quality dish. Once you get the basics down, you can dress the Egg Fried Rice up or down to suit your taste and ingredients on hand.
Yesterday, I made an awesome Orange Chicken recipe and had some leftover rice. It turned out that I had just the right amount of leftover rice to make the Egg Fried Rice, so here we go!
The leftover rice that I had was long-grain, but I could have also used short-grain. In addition to the rice, I used unsalted butter, onions, carrots, green peas, green onions, garlic, soy sauce, Hoisin sauce and an egg.
Making the Egg Fried Rice
The most time-consuming part of making this delicious rice dish was cutting the onions, carrots, and green onions. Once that was taken care of, I started by scrambling an egg in some melted butter over medium-high heat.
When the egg was done, I removed it from my wok and added a bit more butter. After the butter melted, I added the onions, carrots and green peas. I sautéed the vegetables for about 5 minutes until they began to soften.
Next, I added the minced garlic and cooked the mixture for about 30 seconds until the garlic was fragrant.
At this point, I added more butter to the wok and added the rice, green onions, soy sauce and Hoisin sauce. I stirred to combine everything and “fried” the mixture for several minutes.
Finally, I added the scrambled egg and stirred the mixture until everything was perfectly combined.
I tasted the Egg Fried Rice to see if it needed any additional soy sauce or salt. It was perfect!
The next time you have leftover rice, you should definitely consider making this restaurant quality dish that’s ready in minutes. Yum!
I hope you liked this recipe for Egg Fried Rice as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.
Thank you so much for visiting Pudge Factor. I hope you’ll come back!
Egg Fried Rice
- 2 Tablespoons unsalted butter, divided
- 1 large egg
- 1/2 cup chopped onion
- 1 medium carrot, chopped (about 1/2 cup)
- 1/4 cup frozen green peas
- 1 clove garlic, minced
- 2 cups leftover cooked and refrigerated rice (See Tip 1)
- 1 green onion, thinly sliced
- 2 Tablespoons soy sauce (See Tip 2)
- 1 teaspoon Hoisin sauce (optional)
- Melt 1/2 tablespoon of butter in a wok or large skillet over medium-high heat. Add egg that has been whisked together; scramble egg. Remove from pan. (See Tip 3)
- Melt additional 1/2 tablespoon of butter to pan. Add onions, carrots and green peas. Sauté over medium-high heat for 5 to 6 minutes, or until onions and carrots begin to soften.
- Add minced garlic. Sauté for 30 seconds or until garlic is fragrant.
- Melt remaining tablespoon of butter in pan. Add rice, green onions, soy sauce and Hoisin sauce. "Fry" rice, stirring occasionally for about 3 minutes. Add scrambled egg; stir to combine.
- Yield: 4 servings. (See Tip 4)
Chula's Expert Tips
- The rice that I used was long-grain white rice. You could also use short-grain rice here. It's important that the leftover rice has been refrigerated before making this dish. Otherwise, it will become mushy.
- I used low sodium soy sauce in this recipe.
- I made the Egg Fried Rice in my wok. However, you could also use a large non-stick skillet.
- Leftover Egg Fried Rice reheats beautifully.